White Chicken Chili

1This recipe is so easy to make and quite tasty. It is also very healthy. I like to make this during summer instead of the classic red chili that we love in the cold months of the year.


  • 2 chicken breasts, cooked and shredded
  • 2 (14.5oz) cans of chicken broth (3 1/2 cups)
  • 2 (15.5oz) cans white Northern beans or Cannellini beans, rinsed and drained
  • 1 (4oz) can of green chilies, undrained
  • 1 medium Vidalia onion (or sweet onion), chopped small
  • 3 medium size garlic cloves, minced
  • 2 tbs olive oil
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp coriander, optional
  • 1/4 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • few dashes of Cayenne pepper or red pepper flakes, optional

  • 2 tbs cornstarch or flour
  • 2 tbs water or chicken broth

Optional Garnishments:

  • Sour cream (reduced fat)
  • Chopped fresh cilantro
  • Monterey Jack, pepper jack or cheddar cheese
  • Lime wedges


  1. In a Dutch oven or medium saucepan on medium high heat, add olive oil and sauté chopped onion and garlic a few minutes until onion is tender. Be sure not to allow the garlic to brown.
  2. Add shredded chicken, chicken broth, beans, green chilies, cumin, oregano, coriander, salt and pepper to the saucepan. Combine well.
  3. Simmer uncovered for about 45 minutes for the flavors to meld.
  4. Combine water and cornstarch in a small bowl until smooth to make a slurry. Add slurry to saucepan to thicken the liquid. You may skip this step if you like your chili more like a soup.
  5. Turn heat to medium high and cook uncovered until your desired thickness of the chili is achieved. You may need to add additional slurry if desired.
  6. Serve in individual bowls with a dollop of sour cream or sour cream swirled into the chili. Sprinkle with cheese and chopped fresh cilantro with a lime wedge on the side of the bowl if desired.


- I think the sour cream is a must have in this recipe as garnishment or mixed in right before serving. Add as much as you desire. The chopped fresh cilantro tops it off in my opinion, but I love cilantro!

- Serve with warmed corn or small flour tortillas rolled up on the side or serve over a bowl of cooked rice. 

- Green chilies are found in the Mexican isle or where they sell ethnic foods.


- If using low sodium chicken broth, additional salt may be required for additional seasoning.


- If you like it spicy, add chopped jalapeno or serrano peppers.

- Add some frozen corn during the last 20 minutes of the simmering.

- Once I only had one of the two cans of northern beans, so used a can of garbanzo beans for one of the cans.

- Serve with chopped green onions on top.


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